I’d never given molasses much thought until two months ago, when sister Jen commented how much she loved it. I was like, “Hm. Really? Can’t think of many things I’ve even eaten with molasses in it.” Naturally, right after that conversation, it seemed like every single recipe I spotted had molasses. It was stalking me.
Then I got this cookbook. And with molasses fresh on my mind, I decided to try these first. (That’s a big deal, people! They beat out Cream Cheese Cookies, Brown Sugar Cookies, and So Cocoa Cookies.) It certainly wasn’t without contemplation. I’m not much of a crunchy cookie gal. Or so I thought.
After my 4th one, I said to Paul, “these would be so perfect with a cup of coffee or tea,” to which he replied, “or people like you who don’t drink either.” Bottom line…you can’t not like these. Crispy and rich, with a spectacular exterior coating of sugar. They melt away in your mouth.
Now, those other cookies I mentioned above? I did eventually make them, too. So good. Sigh. I do love cookies.
I also love a great company and a great cause. It’s no secret how much I adore the folks at OXO and Cookies for Kids Cancer, an organization which was founded in 2007 by Gretchen Holt-Witt after her 2 1/2 year old son Liam was diagnosed. Sadly, he lost his battle. But Gretchen forged on. Four years later and several hundred thousand cookies and bake sales later, Cookies for Kids Cancer has raised millions of dollars to help fund new pediatric cancer treatments.
Her latest endeavor to inspire and help raise awareness is in the form of this wonderful cookbook.
It provides directions on how to host a bake sale, signage, and of course, recipes, which include cookies, bars, cupcakes, and candies. If hosting a bake sale is too ambitious for you, that’s okay – just buy the book and bake for yourself! All proceeds go directly to pediatric cancer research.
Gretchen’s fighting kids cancer one cookie at a time. And you can, too. Starting with some flour and molasses.
1 reader has a chance to win the cookbook and a spatula. 3 readers have a chance to win the spatula. (U.S. entries only.)
There are three ways to enter: (1) leave a comment on the blog (2) go “like” us on Facebook or (3) Already a fan? Just leave a comment on The Wall.
Want to increase your chances? You can leave a comment here and on Facebook.
THIS DRAWING IS NOW CLOSED
UPDATE on December 13th:
The lucky winner of the cookbook and spatula is Cindy Battle. The 3 winners who will each receive a spatula are: Sherrill Giusti, Rachel Currier, and Tanya. Congrats! Contact me with your snail mail to claim your prize.
Crunchy Blackstrap Molasses Cookies
Prep time: 25 minutes
Cook time: 12 minutes
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cardamom
• 1 1/2 sticks unsalted butter, at room temperature
• 2 cups sugar, equally divided
• 1 large egg, at room temperature
• 1/4 cup blackstrap molasses
• 1 teaspoon vanilla extract
Preheat oven to 375. Line 2 cookie sheets with parchment paper or a silpat matt.
In a medium bowl, whisk together the flour, baking soda, salt, and spices. Set aside.
In a large bowl, beat butter and 1 cup of the sugar with a handheld electric mixer until smooth and creamy. Add the egg, molasses, and vanilla, one at a time, beating in between each addition. Add dry ingredients and beat until well incorporated.
Form dough into 1-inch balls (it will be sticky!) and roll into the remaining 1 cup of sugar. Place 2 inches apart on the prepared cookie sheets. Using the bottom of a small glass, press down until slightly flattened.
Bake until cookies begin to brown at the edges, about 12 minutes. Cool for 2 minutes on cookie sheets and then transfer to a wire rack.